Speedy Shepherd's Pie
2 packs instant mashed potatoes (plus ingredients instructions requires)
2 tbsp tomato paste
2 tbsp flour
1 tbsp Worcestershire
1/2 bag all dressed rippled chips
2 tbsp olive oil
1 onion
2 stalks celery
4 cloves garlic
1 tbsp fresh rosemary
1 tbsp fresh thyme
2 cups frozen veg
1 lb ground beef
Pre Recipe Prep
Start your beef gravy mixture
Warm 2 tbsp olive oil in a large frying pan over medium high heat. Add diced onions and celery with a pinch of salt and pepper and cook down until translucent, about 5 minutes. Add beef and break up into small pieces and cook through.
Prep your potatoes
While your beef cooks, make your mashed potatoes according to package instructions.
Loosely crunch your chips into 1/2 inch ish pieces. Set both aside. Turn your broiler onto low heat.
Finish your beef gravy mixture
Once beef is almost cooked through, add minced garlic, 1 tbsp each rosemary and thyme, and 1 tbsp Worcestershire and mix well. Add 2 tbsp each of flour and tomato paste and cook for 1 minute. Add 1 cup beef broth and 2 cups frozen veg and bring to a simmer for 5 minutes.
Assemble
Leaving the beef mixture in the pan, dollop your mashed potatoes evenly across the top. Smooth over as evenly as you can, some gaps are good so the gravy can soak through. Top with crumbled chips. Place in oven for 5-10 minutes, watching the chips don't burn.
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